Mince the onion and garlic.

Heat olive oil and garlic in a pan over low heat until fragrant, then add onion and sauté until softened.

Add rice to the pan and stir over medium heat for 3–4 minutes until translucent. Add clams and stir briefly.

Add the soup base ingredients (sake, tomato juice, salt, water) and stir. Bring to a boil, then add cherry tomatoes and cover. Cook on low heat for 15 minutes.

Turn off the heat and let the paella rest for 15 minutes. Remove the lid and heat on medium for 1 minute to evaporate excess moisture.